Monitoring of Volatile Organic Compounds During Coffee Roasting with the IMS-TOF

A.N.Gloess, Zurich University of Applied Sciences, SwitzerlandC.Yeretzian, Zurich University of Applied Sciences, SwitzerlandR.Knochenmuss, University of Bern & TOFWERK, SwitzerlandM.Groessl, University of Bern & TOFWERK, Switzerland

In this recent publication, on-line analysis of coffee roasting was carried out using the TOFWERK IMS-TOF. This is the first time that formation of volatile organic compounds (VOCs) during coffee roasting was monitored not only in positive but also in negative ion mode, and not only with mass spectrometry, but also with ion mobility spectrometry. The temporal evolution of more than 150 VOCs was monitored during the roasting of Brazilian Coffea arabica. Mass-selective ion mobility spectrometry allowed a separation of isobaric and isomeric compounds. In positive ion mode, isomers of alkyl pyrazines were found to exhibit distinct time-intensity profiles during roasting, providing a unique insight into the complex chemistry of this important class of aroma active compounds. Negative ion mode gave access to species poorly detectable by other on-line methods, such as acids. In this study, the release of fatty acids during coffee roasting was investigated in detail. These increase early on in the roasting process followed by a decrease at the same time as other VOCs start to be formed.

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